Delicious Moo Shu Chicken
Delicious Moo Shu Chicken is fast and easy to make; using a bag of coleslaw saves most of the time. They are a scrumptious take-out classic Chinese dish that you can now easily make at home.
Ingredients
- 4 chicken thighs or two breasts
FOR THE CHICKEN MARINADE
- 2 tbsp minced garlic
- 2 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp soy sauce
- 2 tsp canola oil
OTHER INGREDIENTS
- 2 eggs
- 4 tbsp canola or peanut oil
- 6 oz shiitake mushrooms
- 1 can bamboo shoots 8 oz
- 1 bag mixed chopped coleslaw 9 oz
- 4 green onions
- 16 Mandarin pancakes* or Peking Duck wrappers
- Hoisin Sauce spicy or regular
FOR THE SAUCE
- 2 tbsp hot water
- 2 tbsp Oyster Sauce
- 2 tsp soy sauce
- 2 tbsp Hoisin Sauce
- 1 tsp sesame oil
- 2 tbsp Shaoxing Cooking Wine
Instructions
- PREPARE THE CHICKEN
- Trim excess fat off of chicken thighs, if needed. Lay the thighs flat and slice in thin strips.
- Place chicken in a small bowl and add the marinade ingredients. Mix well and set aside.
- PREPARE THE OTHER INGREDIENTS
- Clean and de-stem the shiitake mushrooms. Slice the caps in thin strips. Set aside.
- Drain the canned bamboo shoots well, then slice them into thinner strips.
- Chop the ends off the green onions, slice the white ends crosswise and then slice the greens on the diagonal. Keep them separate.
- Mix the sauce ingredients together in a small bowl and set aside.
- COOK THE DISH
- Crack the eggs into a small bowl and whisk them well.
- Heat 1 tbsp oil in a large frying pan or wok. Pour in the egg and swirl to spread it out in one thin layer. Allow to cook on medium-low until just set.
- Carefully slide the egg onto a cutting board and roll it up. Slice crosswise to get long egg ribbons.
- Wipe out pan/wok and add another tablespoon of oil. Stir fry chicken and chopped white onions over high heat, stirring constantly until chicken is almost cooked. Remove chicken from pan and set aside.
- Wipe out pan and add another 2 tablespoons of oil. Add sliced shiitake mushrooms and sauté until they start to release liquid.
- Add chopped coleslaw and bamboo shoots to the pan. Stir fry until cabbage begins to soften, then add the chicken back into the pan.
- Pour the sauce into the pan and stir fry for a few more minutes. Add the chopped egg and remove from heat. Garnish with sliced green onion.
- TO SERVE
- Place the pancakes in a steamer basket and steam for 5 minutes.
- Brush the steamed pancakes with Hoisin Sauce, then spoon Moo Shu Chicken over the sauce. Roll up the pancakes and enjoy!
Equipment
Notes
*or serve over steamed rice.
Nutrition
Serving: 1Calories: 962kcalCarbohydrates: 64gProtein: 48gFat: 58gSaturated Fat: 13gPolyunsaturated Fat: 43gCholesterol: 356mgSodium: 1695mgFiber: 3gSugar: 9g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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